ADVERTISEMENT
Incredibly Creamy Nutella Pie [Vegan]
A delicious and creamy Nutella pie that tastes just like a classic. , , But vegetarian! It’s the epitome of decadence and makes a wonderful dessert. The filling is smooth and rich—and with the chocolate graham crust—it’ll feel like you’re eating a Nutella cookie. If you’re a fan of chocolate and hazelnut, you’ll fall head over heels for this pie!
Credit:
reprinted with permission from Comforting Vegan Pies and Tarts by Helen Au. Page Street Publishing Company 2022. Photo credit: Helen Au.
Incredibly Creamy Nutella Pie [Vegan]
works
1 (9″ [23-cm]) Pie
material
For the Chocolate Graham Crust:
- 15 Full Cracker Sheets (155 g) Vegan Graham Crackers
- 2 tbsp (13 g) cocoa powder
- 1/8 teaspoon fine sea salt
- 1/4 cup (60 g) unsalted vegan butter, melted
To fill:
- 3/4 cup (188 ml) full-fat coconut milk
- 3/4 cup (180 g) Vegan Chocolate and Hazelnut Spread
- 1 tsp pure vanilla extract
- 1/8 teaspoon fine sea salt
- 8 oz (227 g) chopped vegan dark chocolate (or chocolate chips)
For Topping:
- Chopped hazelnuts or other nuts of choice (optional)
Preparation
- Preheat oven to 325°F (165°C).
- To make the crust, place the graham crackers in a food processor and pulse until you see fine crumbs. Add cocoa powder and salt and pulse to mix. Put the pieces in a mixing bowl, and add the vegan butter. mix to combine. Transfer pieces to a 9-inch (23-cm) pie pan, pressing on all sides until pan is covered with graham pieces. Bake for 5 minutes. Let it cool completely before adding the filling.
- To make the filling, combine the coconut milk, chocolate and hazelnut spread, vanilla extract and salt in a saucepan over a medium heat until well mixed. Place chocolate in a heat-safe bowl. Pour the boiling mixture over the chocolate and let it rest for 2 minutes. Mix with a spatula until everything is well combined.
- Pour filling into crust. Transfer the pan to the refrigerator and let it chill for at least 1 hour to set. Top the pie with chopped hazelnuts or other nuts, if using.